Fresh baked breads from the local panaderia or bakery are a staple at every Mexican table. Come join Not Without Salt Shop as we host Mariela Camacho from Comadre Panaderia at the shop.
In this 3 hour workshop we will be making:
Piña Empanada, a flakey dough filled with Mexican vanilla tossed pineapple, spiked with rum and dusted in star-anise sugar.
Breakfast Empanada, a tender pastry stuffed with nopal (cactus), melty queso (cheese) Oaxaca, and soft scrambled eggs.
Concha, a brioche dough with a cookie like red berry, vanilla, and chocolate topping.
Freshly brewed Coffee and tea by Big Heart Tea Co. will be served while you feast on or take home your baked goodies!